Unique ways to serve potato skins from breakfast through dinner. View and print individual recipes below or download the pdf to view and print the full collection.
Yield
6 servings
Ingredients
- 6 Lamb's Natural MunchSkins® (Item #22D), frozen
- 2 1/2 cups prepared biscuit mix
- 3 Tbsp. butter
- 3 Tbsp. flour
- 4 cups milk
- 3/4 cup Italian sausage, cooked
- Salt and fresh ground pepper, to taste
Directions
Preheat oven to 350ºF.
Fill each MunchSkin with equal amounts of prepared biscuit mixture. Bake in preheated 350ºF oven for approximately 10 to 12 minutes or until biscuit is golden brown. Over medium-low heat, melt butter for gravy in a sauté pan, then gently add flour to make a roux. Make sure all flour is dissolved, add milk, then bring to medium-high heat, whisking frequently until thick and bubbly. Add in cooked Italian sausage, salt, and fresh ground pepper. Once MunchSkins are done, remove from oven and top with hot sausage gravy. Serve immediately.
Yield
6 servings
Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. garlic, minced
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, seeded and finely diced
- 1/4 cup carrot, finely chopped
- 4 oz. Arborio rice
- Pinch of saffron strands
- Salt and freshly ground pepper, to taste
- 8 oz. prepared chicken stock
- 3 oz. lean pork loin, cooked and finely diced
- 3 oz. chicken breast, cooked and finely diced
- 6 shrimp, peeled, de-veined, cooked, and finely chopped
- 6 Lamb's Natural Baked Potato Skins (Item #22G), thawed
Directions
Preheat oven to 350ºF.
In a medium saucepot, bring olive oil to heat, then saute garlic, celery, red onion, bell pepper, and carrot until tender. Add in rice, saffron, salt, and fresh ground pepper. Mix thoroughly to coat rice with oil, then add stock. Cover, and cook for approximately 10 to 12 minutes, remove from heat, then mix in pork, chicken, and shrimp. Add equal amounts of paella to thawed potato skins, then heat for 5 to 7 minutes in preheated oven.
Yield
4 servings
Ingredients
- 1 cup Lamb's Supreme® Seasoned Mashed Potatoes (Item #M12), frozen
- 8 Lamb's Natural MunchSkins® (Item #22D), frozen
- 1/2 cup Mozzarella cheese, shredded
- 1 egg, beaten with splash of water
- 1/2 cup Panko (course) bread crumbs
Directions
Preheat fryer to 325ºF.
Thaw mashed potatoes to manufacturer's instructions in a microwave to maximize moisture reduction. Fill frozen MunchSkins with equal amounts of shredded mozzarella, then top with equal amounts of thawed mashed potatoes, making sure cheese is completely covered. Freeze filled MunchSkins for approximately 1-2 hours, allowing the mashed potatoes to set up for breading. Brush the mashed-potato side of each MunchSkin with egg wash, then cover with panko bread crumbs. Cook crusted MunchSkins in preheated 325ºF fryer until crisp and brown, approximately 3 to 5 minutes. Drain, pat dry, and serve.
Yield
4 servings
Ingredients
- 1/2 cup ground veal
- 1/2 cup ground lean pork
- 1 Tbsp. walnuts, coarsely chopped
- Salt and fresh ground pepper
- 1 1/2 Tbsp. walnut oil
- 1 egg yolk
- 1 medium green onion, green and white parts, coarsely chopped
- 1 clove garlic, minced
- 1/4 cup raisins, soaked overnight and drained
- 3 tsp. yellow chartreuse
- 8 metal skewers, 6 inch
- 16 Lamb Weston Mini MunchSkins (Item #22V), thawed
- 1 green bell pepper, seeded, halved, then each half cut into eights
- 1/2 medium yellow onion, skinned and cut into eights
- 8 medium mushrooms
- 1/2 cup prepared barbecue sauce, heated
- Salt and fresh ground pepper, to taste
Directions
Preheat oven to 350ºF and broiler to medium high.
Combine in a bowl, veal, pork, and walnuts. Season with salt and fresh ground pepper, then mix in walnut oil, egg yolk, chopped green onion, garlic, raisins, and Chartreuse. Divide meat mixture into 16 equal portions and roll into balls, approximately 1 ounce each. Cook meatballs in a preheated oven at 350ºF for 5 to 7 minutes, then remove and let cool. To assemble kabobs, skewer first a mushroom, followed by a green bell pepper, one Mini MunchSkin with a meatball resting in its cavity, onion, another green bell pepper, then another Mini MunchSkin with a meatball resting in its cavity. Repeat this process for each kabob. Once all kabobs are assembled, brush on heated barbecue sauce, then grill on preheated broiler each side for 3-5 minutes, or until vegetables are tender. Reapply heated barbecue sauce to kabobs and serve 2 skewers per person.
Yield
6 servings
Ingredients
- 2 cups Lamb's Supreme Roasted Garlic Redskin Mashed Potatoes (Item #M62), frozen
- 1/2 cup Parmesan cheese, shredded
- 1/4 cup chives, finely chopped
- 2 thyme sprigs, leaves removed from stem
- Salt and fresh ground pepper, to taste
- 6 Lamb Weston MunchSkins (Item #22D), frozen
Directions
Preheat oven to 350ºF.
Thaw mashed potatoes to manufacturer's instructions in a microwave to maximize moisture reduction. In a bowl, mix thawed mashed potatoes with half of the parmesan, all the chives and the thyme, then salt and fresh ground pepper to taste. Pipe into frozen MunchSkins and top with remaining parmesan, then bake in a preheated 350ºF oven for 12 to 15 minutes, or until golden brown and hot. Serve immediately.
Chef's Tip
Serve with grilled rib-eye steaks, green beans, and rosemary horseradish
